Enchilada Stuffed Shells

Tammy T


This has a lot of flavor and is delicious! You may need to double the amount! Made this for dinner tonight and my son said he loved it. I got this from blogchef.net. The pictures are of the one I made. I will make this again and again! Don't forget the garlic toast, its a must!

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20 Min


25 Min


Convection Oven


jumbo pasta shells
1 lb
ground beef or turkey
(10 oz) cans enchilada sauce
1/2 tsp
dried minced onion
1/4 tsp
oregano, dried
1/4 tsp
basil, dried
1/4 tsp
ground cumin
1/2 c
refried beans
1 c
colby and jack cheese, shredded

Directions Step-By-Step

Preheat oven to 350 degrees.

Cook pasta shells according to package directions. Drain and set aside. Make sure thy are separated so they do not stick together.
In a large skillet over medium heat, brown the ground beef until no longer pink. Drain the fat. Stir in minced onion, oregano, basil and cumin. Stir one cup of the enchilada sauce into the meat mixture. Stir in the refired beans and set aside.
Fill each cooked pasta shell with the beef mix.

Coat an 9x13 inch baking dish with non stick spray and pour half of the remaining can of enchilada sauce evenly over the bottom. Place each stuffed shell into the baking dish and pour the remaining half of the enchilada sauce over the tops of the shells with the meat mix.
Cover and bake for 20 minutes then remove dish from oven and sprinkle the jack cheese on top of the shells. Bake another 5 minutes until the cheese melts. Serve and enjoy!

***I served this with garlic toast and asparagus.

About this Recipe

Course/Dish: Beef, Pasta, Tacos & Burritos
Main Ingredient: Pasta
Regional Style: Mexican
Other Tag: For Kids
Hashtags: #easy, #cheesy, #flavorful